Description
These Chocolate Raspberry Sandwich Cookies feature rich, fudgy chocolate cookies sandwiched with a tangy and sweet raspberry cream cheese frosting made from fresh raspberries. Perfectly balanced with a luscious chocolate base and fruity frosting, these cookies are ideal for an elegant dessert or special occasion treat.
Ingredients
Scale
Chocolate Cookies
- 1 cup all-purpose flour, spooned and leveled
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet or dark chocolate chips
Raspberry Cream Cheese Frosting
- 1 cup raspberries, fresh or frozen (not in syrup)
- 6 tablespoons unsalted butter, softened to room temperature
- 1 oz full-fat cream cheese, brick style
- 1 1/2 to 2 cups powdered sugar
- 1/4 teaspoon salt
Instructions
- Prepare the chocolate cookie dough: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to combine evenly. In a separate large bowl, beat the softened butter with brown sugar and white sugar until the mixture is fluffy and creamy. Then, beat in the egg and vanilla extract until fully incorporated.
- Combine dough ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture about half at a time. The dough will be sticky. Stir in the chocolate chips gently to distribute evenly. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours or overnight to chill the dough thoroughly.
- Bake the cookies: When ready to bake, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone mats. Scoop dough into balls about 1 to 1.5 tablespoons each, slightly smaller than a golf ball, spacing them 2 inches apart. Bake in the preheated oven for 8-10 minutes until the tops look set but the cookies are still soft. Remove from oven and allow them to cool completely on a wire rack.
- Prepare the raspberry puree: Place raspberries in a blender or food processor and pulse until smooth. Strain the puree through a fine metal sieve using the back of a spoon to push the mixture through, removing the seeds. Transfer the seedless puree to a small saucepan over low heat.
- Reduce the raspberry puree: Bring the puree to a gentle boil while stirring continuously. Let it simmer and reduce until thickened to a jam-like consistency, which will yield only a few tablespoons. Remove from heat and allow the puree to cool completely before using.
- Make the raspberry cream cheese frosting: In a large mixing bowl, beat the softened butter until smooth and creamy. Beat in the full-fat cream cheese until combined and smooth. On low speed, add about 1 cup of powdered sugar and the salt, mixing well. Add 1 tablespoon of the cooled raspberry puree and stir to combine. Gradually add the remaining powdered sugar in increments of 1/2 cup, mixing after each addition. Incorporate the remaining raspberry puree (about 1 tablespoon) gradually, ensuring the frosting has a smooth, creamy texture with a vibrant raspberry flavor.
- Assemble the sandwich cookies: Spread about 1 tablespoon of the raspberry cream cheese frosting onto the flat bottom side of one chocolate cookie. Top with a second cookie to create a sandwich. Repeat for the remaining cookies; this recipe yields about 14 sandwiches in total.
Notes
- Chilling the cookie dough for at least 3 hours or overnight is essential to achieve the right texture and flavor concentration.
- If pressed for time, substitute fresh raspberry puree with 1-2 tablespoons of seedless raspberry preserves or jam, skipping steps 4-5 of the frosting preparation.
- Store the sandwich cookies in the refrigerator to preserve freshness and prevent the frosting from spoiling due to the fresh berries; they will keep well for 3-4 days refrigerated.
- This recipe yields about 14 sandwich cookies, perfect for sharing or gifting.
- Nutrition information is an estimate based on one sandwich cookie with frosting.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 17g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
